Congee with chicken
SERVES 2 PREP 15 mins COOK 25 mins EASY
1 tbsp vegetable oil
2 garlic cloves, inely chopped thumb-sized piece of ginger, peeled
and inely chopped or sliced 4 spring onions, inely sliced, white
and green parts separated 360g cooked jasmine rice (100g uncooked rice should make this amount)
1 litre chicken stock
2 cooked chicken legs, shredded 12 tsp ish or light soy sauce
12 tsp toasted sesame oil (optional) small handful of coriander,
roughly chopped
4 tsp chiu chow chilli oil pinch of ground white pepper
1 Heat the vegetable oil in a saucepan over a medium heat and cook the garlic, ginger and spring onion whites for 2 mins until fragrant and soft..
2 Add the cooked rice and stock, and bring to the boil. Reduce the heat to a simmer and cook for 15 mins – it should become thick, like porridge. You can add more liquid (up to 500ml) while cooking if you prefer a looser consistency.
3 Stir in the cooked chicken and cook until the chicken is fully heated through. Add the fish or soy sauce, adding more to taste if needed, and the sesame oil, if using. Stir.
4 When you’re ready to serve, ladle into bowls and top with the spring onion greens, the coriander, chilli oil and a pinch of white pepper.
PER SERVING 566 kcals • fat 19g • saturates 4g •
carbs 58g • sugars 1g • ibre 2g • protein 40g • salt 4g